Instructions
- Preheat the oven to 350 degrees F and line a 12 cup muffin tray with muffin liners.
- In a large mixing bowl, combine coconut flour, flour blend, baking soda, and salt.
- Place the milk in a blender and blend until smooth. Add in the eggs, maple syrup, lemon juice, lemon zest, coconut oil, and vanilla extract. Continue to blend for about 15 seconds, until combined.
- Pour this mixture over the dry ingredients and using a silicone spatula, gently mix until incorporated. Fold in the blueberries.
- Divide the batter among the 12 cupcake liners of a muffin tray. Bake for 20-25 minutes or until knife inserted in the center comes out clean.
- Remove from the oven and let cool at room temperature. Enjoy!
Notes:
Calories: 170 kcal | Carbohydrates: 16 g
Protein: 4 g| Fat: 11g | Saturated Fat: 6g